16 / matters magazine / winter 2019 O kay, so you’ve broken those resolutions. No worries – today is a per- fect opportunity to hit life’s reset button, if you’re feeling so inclined. This is the season we tend to get bombarded with messaging about clean- ing up the havoc we’ve wreaked on our bodies dur- ing the decadent holiday season. In particular, we see food characterized as indulgent – downright naughty, even – and the siren call of diet plans and cleanses everywhere we look. The problem with labeling a particular way of eating as “clean” means we’re making an unspoken assumption that food is unclean. Sorry, but as a cook, teacher and whole-food evangelist, I vehemently reject that approach. Food is not “dirty,” unless said item has been so ultra-processed that, by definition, it’s no longer a natural substance. Enjoying food is a daily pleasure, particularly around the holidays, when it can be the focal point of a gathering. At the same time, the thing about an amazing party is that al- though overindulging in food, wine and rock-and-roll feels perfect in the moment, the aftereffects are drain- ing and taxing on the body. If your plate feels unbalanced after weeks of debauchery or simply because of some habits that could use a change, an appetite recalibration is in order. “Getting healthy” doesn’t have to trigger the urge to buy magical smoothie powders or elixirs. It can mean making simple shifts, such as cutting out excess sugar and alcohol and eating more of the foods that might have fallen by the wayside. Ultimately choosing good food – the real thing! – is the best path to living more healthfully. All vegetables have super-powers, as they’re natu- rally full of nutrients, fiber and molecules that sup- port well-being. This noodle salad recipe is a fresh, healthy meal- in-a-bowl you can make with ordinary produce from the supermarket. It’s inspired by fragrant herbs and ingredients typical of Southeast Asian cooking, each with its own superfood qualities. Cilantro, Basil and Mint: This holy trinity of herbs creates a flavor bomb in just about anything you put them in, especially when they’re used in combination. These aromatic tender greens are abundant in chlorophyll, vitamins A, C and K as well as calcium and manganese. Cilantro in particular is very high in selenium, a natural detoxifier. Shallots and Green Onions: The savory, sharp bite of these members of the allium family makes them indispensible in cuisines around the world. Two of their many healthy attributes: high levels of antioxidants and sulfur, which can help lower cholesterol and soothe inflammation. Garlic: Besides the fact that the smell of sizzling garlic makes your mouth water, this bulb’s healing properties include stimulating me- tabolism, fighting infection and pro- moting healthy gut bacteria. Ginger: The gentle warmth and zesty nature of this refreshing rhi- zome also boasts powerful medicinal qualities, such as stimulating the di- gestive process and blood circulation. Carrots: These tapered roots add sweetness, vibrant color and texture to dishes, especially when raw or lightly cooked. Carrots contain high levels of beta-carotene and are revered in holistic medicine for boosting liver function and toning the kidneys. Almonds: A perfect source of healthy fats, fiber and vitamin E, these little protein powerhouses make a delicious nut butter, which forms the base of the creamy, spicy- sweet dressing in this recipe. Karen Tedesco is a recipe devel- oper, food stylist and photographer living in Maplewood. For seasonal recipes and more, visit her website Familystylefood.com Starting Fresh Make this wholesome vegetarian noodle bowl, full of vibrant flavor and crisp, colorful ingredients. BY KAREN TEDESCO